This is one of my favorite salads I’ve ever made! The roasted butternut squash used in this recipe is delicious, and so is the apple cider vinaigrette (which suits many other salads!)
I forgot to take a picture of it on it’s own, but it is included in the picture on this post, along with a sandwich with homemade pumpkin challah with a fried egg.
Roasted Butternut Squash Salad with Apple Cider Vinaigrette
INGREDIENTS
Roasted Butternut Squash
- 1 cup (cubed in 1 inch and peeled) butternut squash
- 1 tsp olive oil
- 1 tsp maple syrup
- dash of kosher salt and pepper
- 0.5 tsp cinnamon
Apple Cider Vinaigrette
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- dash of salt and pepper
Salad:
- Baby kale or spinach
- Goat cheese
- Roasted sunflower seeds (spray skillet with olive oil and cook sunflower seeds on medium heat until toasted)
INSTRUCTIONS
Roasted Butternut Squash
- Generously coat baking sheet with olive oil spray. Take a mixing bowl and combine squash, olive oil, maple syrup, salt, pepper and cinnamon and toss to coat. Spread cubes in a single layer of the baking sheet
- Bake for 15 minutes, flip with a spatula, and bake for another 15 minutes
Apple Cider Vinaigrette
- Add all ingredients in a mason jar and shake to mix. (Keep any left over dressing in the mason jar in the fridge
Salad:
- Combine all ingredients: baby kale (or spinach), goat cheese (crumbled), roasted butternut squash and sunflower seeds. Toss with apple cider vinaigrette when ready to eat
Hope you enjoy and let me know if you ahavabite by commenting on this post or tagging/commenting on instagram!
